Let’s pretend for a second. It’s the weekend, and we’re out at our favorite restaurant, preparing ourselves to order the most decadent, wonderful brunch we’ve had in a long time. Shall we pig out on carb-y, sweet, savory dishes this weekend?
Yes. A thousand times yes. (Can you hear my half marathon training speaking? I can.)
While we’re here, I’d also like a double shot mimosa… because I’m feeling wild.
Sadly, it’s only Wednesday, and the weekend feels so far away. Still. To ease this pain, let’s discuss these lovely Whole Wheat Oatmeal Pancakes, complete with the addition of Greek yogurt, my new favorite ingredient.
I’m not saying that these pancakes are healthy, but I’d like to think they’re a step up the health ladder from my regular run-of-the-mill pancakes.
And if they aren’t? Let’s just pretend, then slather these flapjacks in butter and real maple syrup because that’s the way to go.
Whole Wheat Oatmeal Pancakes
Ingredients
- 1/2 cup whole wheat pastry flour (regular all-purpose flour OK, too)
- 1/4 cup ground oatmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Greek yogurt (vanilla or plain OK)
- 1/2 cup almond milk (regular milk OK)
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon unsweetened applesauce
Instructions
- In a food processer, grind the oatmeal into a fine powder.
- Combine the ground oatmeal with the whole wheat pastry flour, baking powder, baking soda and salt. Whisk until combined, then set aside.
- In a smaller bowl, combine the yogurt, milk, egg, vanilla and applesauce.
- Using a fork, break the egg yolk and mix the ingredients until incorporated. This mixture should be thick.
- Pour the wet ingredients into the dry ingredients and stir until just combined. (This step is very important because overmixing your batter will make the pancakes less fluffy.)
- Heat a griddle over medium heat on the stove. Spray the pan with Pam or use a little butter to grease it.
- Once pan has warmed, dollop the batter into silver dollar sized pancakes.
- Cook until bubbles appear on the surfaces of the pancakes, then flip and cook for another 1-2 minutes, or until the other side has browned and the pancakes have cooked through.
- Using a spatula, move the pancakes off the heat to your plate. Serve warm with syrup and butter.
Do you have a favorite breakfast/brunch recipe?
They sure look delicious, healthy or not!
Thanks, Mary!
I bet these are incredible. I have a go-to pancake recipe that I usually make when my teenage cousins spend the night at my house. Laying around on a Sunday morning, chatting with them, watching movies and eating a late breakfast is one of my favorite things.
Mandy, thanks so much! They ARE pretty good. How do they differ from the go-to pancake recipe that you make for your cousins? That sounds lovely to spend that time with them, and like you, I really enjoy watching movies and eating a late breakfast on the weekends!
These pancakes look really good! I usually make something quick during the week like oatmeal or cereal but on weekends I love pancakes!!
Thanks, Natalie! I’m the same as you with weekday breakfasts — I’ll go with oatmeal or a strawberry and spinach smoothie — and will eat the heck out of pancakes during the weekend. I like to think of it as good for my running. Ha!
I love pancakes so so much but don’t make them often enough. I really need to get back to it. Stat.
I totally support the making of more pancakes in your life. They make me happy, clearly.
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These look delicious, scrumptous! I love your photos and the recipe sounds so good. Thanks for sharing.
Thanks so much, Jessica! They really ARE delicious, and I am so glad you stopped by to check them out. I hope you make them in the near future!
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